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    Mahua Wine Process

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    Chari Kumanduri Ranga
    The document discusses Mahua, a tree sacred to Indian tribes. Its flowers are used to make a traditional liquor. Mahua trees grow widely in central India and their flowers are an important part of tribal rituals and festivals. Tribes own individual trees and collect fallen flowers/pearls to make alcohol via a process similar to tequila production, involving distillation of the flowers. The text then provides instructions for making Mahua wine at home, including collecting flowers, adding sugar/yeast, fermenting, and finishing techniques.

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    © All Rights Reserved
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    Mahua Wine Process

    Uploaded by

    Chari Kumanduri Ranga
    90 views3 pages
    The document discusses Mahua, a tree sacred to Indian tribes. Its flowers are used to make a traditional liquor. Mahua trees grow widely in central India and their flowers are an important part of tribal rituals and festivals. Tribes own individual trees and collect fallen flowers/pearls to make alcohol via a process similar to tequila production, involving distillation of the flowers. The text then provides instructions for making Mahua wine at home, including collecting flowers, adding sugar/yeast, fermenting, and finishing techniques.

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    The document discusses Mahua, a tree sacred to Indian tribes. Its flowers are used to make a traditional liquor. Mahua trees grow widely in central India and their flowers are an important part of tribal rituals and festivals. Tribes own individual trees and collect fallen flowers/pearls to make alcohol via a process similar to tequila production, involving distillation of the flowers. The text then provides instructions for making Mahua wine at home, including collecting flowers, adding sugar/yeast, fermenting, and finishing techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    90 views3 pages

    Mahua Wine Process

    Uploaded by

    Chari Kumanduri Ranga
    The document discusses Mahua, a tree sacred to Indian tribes. Its flowers are used to make a traditional liquor. Mahua trees grow widely in central India and their flowers are an important part of tribal rituals and festivals. Tribes own individual trees and collect fallen flowers/pearls to make alcohol via a process similar to tequila production, involving distillation of the flowers. The text then provides instructions for making Mahua wine at home, including collecting flowers, adding sugar/yeast, fermenting, and finishing techniques.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Mahua Wine: Indian Traditional Alcohol

    March 17, 2020


    Why is Mahua protected by Indian Tribal

    Mahua is also called Kalpavriksha कल्पवृक्ष in Central India, Mahua flowers carry a promise to
    fulfill all wishes and desires. Its flowers used widely as a traditional source of distilled liquor.
    For the tribal heartland of India, this tree is considered sacred and grown in huge orchards.
    Most tribals take ownership of individual trees. They would keep it clean, free from
    undergrowth and creepers. Nobody ever plucks the mahua pearls or flowers. They wait for it
    to ripen on the tree and fall down on its own. Only after that, it is collected. Mahua is strongly
    linked to the festivities and rituals of tribals across the central India. Hence like their
    traditions and practices this tree (which is central to tribals) is protected and cherished.

    Mahua Alcohol Making Process by Ravi Soni


    Where is it Grown in India

    Mahua trees are ubiquitous in Central Indian forests. It is found in abundance across Odisha,
    Chhattisgarh, Jharkhand, Uttar Pradesh, Bihar, Maharashtra, Telangana, Madhya Pradesh,
    Kerala, Gujarat, West Bengal and Tamil Nadu. This deciduous tree is evergreen, i.e. rarely
    sheds it foliage. It is a fast-growing tree that grows to approximately 20 meters in height.

    Is Mahua Indian Tequila?

    Traditionally Mahua wine was distilled. The process of making mahua tequila is very similar
    to agave (a cactus grown in arid parts of South America). Also like tequila, it has a strong
    local following, rich culture, history. Because of these similarities, the white spirit of these
    flowers are compared with tequila. The taste and drinking styles of salt and lime a lot of new
    generation consume Feni and Mahua as Indian Tequila.

    Mahua winemaking is also on the rise and also promoted by the Government of India. The
    sweet taste and presence of phenolics esp. gallic acid, chlorogenic acid, catechin, epicatechin,
    caffeic acid, 4-hydroxybenzaldehyde, ascorbic acid, and tannic acids in mahua (Madhuca
    indica)  wines make them unique flower wines. Its succulent cream-colored corollas fall to the
    ground in showers during March and April which are collected and dried. These are a rich
    source of sugars and contain appreciable amounts of vitamins and calcium. However
    traditional processing of distillation leads to loss of the bulk of its aroma, volatile ingredients,
    physicochemical and sensory qualities.

    Mahua Wine
    Called Kalpavriksha in Central India, Mahua flowers carry a promise to fulfill all wishes and
    desires. Its flowers used widely as a traditional source of distilled liquor.

    EQUIPMENT

     Cider Equipment Kit

    INGREDIENTS

      5 kg Mahua Flower

     1.5 kg Sugar adjust brix to 22
     1 gm Campden
     5 gm Floral Wine yeast use cider yeast also instead.
    INSTRUCTIONS

     Collection of fresh flower pearls (5kgs fresh or 2.5kg dried)

    1. Wash them, segregate the diseased/damaged flowers by hand.

    2. Crushing the fresh flowers. (worm screw type crusher or hydraulic wine press) and dilute
    them with 5 liters of fruit juice (grape, litchi pairs well but you can experiment) In case of
    dried Mahua, please chop them into pieces and pour them in the must instead of juicing.
    3. Using Campden to treat wild yeast/mold and pectinase and waiting for 24 hours.
    4. Adding sugar, yeast, yeast nutrients. Some acid to maintain pH levels is also useful.
    5. Stirring the must for 4 days, straining and transferring into secondary with an airlock
    6. After a month, use wine stabilizers to stop fermentation and back-sweeten using (5-10%
    residual sugar levels to get the right balance of floral aromas).

    NOTES

    Mahua wines have a strong fruity note (higher if you have fermented above 25 degrees
    Celsius) Hence infusing spices can help improve the palatability. Possible spices include
    Black Cardamom, citrus peels (lime/orange/sweet lime), nutmeg, etc.

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